How To Infuse Orange Peel Into Moonshine?

Can you make alcohol from orange peel?

Previous studies have reported the successful hydrolysis of citrus peels or citrus peel waste into sugars and their subsequent conversion into ethanol (5-7). Most of the studies on ethanol production from other lignocellulosic biomass resources employed simultaneous saccharification and fermentation (SSF) (5, 8).

Can you make moonshine out of orange juice?

Can You Make Moonshine From Fruit Juice? – Image by – wp Yes, you can make moonshine from fruit juice. The process is relatively simple and only requires a few ingredients. The most important thing is to make sure the fruit juice is fermented properly. Otherwise, the moonshine will not have the right flavor.

1. Whiskey is a fermented corn drink, and it must be aged in order to achieve its full flavor.
2. It is critical to follow specific guidelines to ensure that the moonshine is of the highest quality as the aging process takes anywhere from a few weeks to a few months.
3. Despite the fact that moonshine is illegal in the majority of the country, it is still popular in many rural areas.

In many ways, moonshine is superior to other types of liquor in that it has a smoother, more creamy flavor. If you’re interested in trying moonshine, make sure to buy it from a reputable source and follow the product’s guidelines.

What does boiling orange peels do?

2. Make Your Home Smell Inviting – Certain aromas make a home smell more inviting. If you’ve ever walked through a door and smelled a batch of cookies baking up in the oven, you probably want to stick around. Orange peels make a home smell cozy and clean.

1. You can boil orange peels with mulling spices like cinnamon and cloves to send a fresh autumnal aroma through the air.
2. Boiling orange peels with lemon and grapefruit peels create a fresh, vibrant, and energizing aroma that makes your house smell clean and pristine.
3. If you don’t want to boil your peels, you can place them in a sachet bag and position them near air conditioning vents, open windows, or fans to help the aroma circulate throughout the air as the peels naturally dry.

When the peels are fully dried, they can be combined with other dried flowers or spices and added to potpourri dishes or sachets for subtle home fragrance. They also have decorative appeal in glass jars with vented lids that will allow the aroma to escape.

Can you ferment orange peels?

Recipe: Fermented Citrus Hot Sauce Our Fermented Citrus Hot Sauce is full of complex, bright citrusy flavors. Loaded with just about any citrus fruit of your choice (we love blood oranges), this hot sauce recipe is going to be one of your absolute homemade favorites.

1. Because when it comes to hot sauce, just being hot isn’t good enough.
2. We want flavor in our homemade fermented hot sauces—lots of it! Lacto-fermentation adds rich complexity to any hot sauce recipe.
3. But, in the end, it’s the ingredients you choose that guide how the flavors will develop.
4. Fermentation tends to mellow the crisp freshness of a pepper—which isn’t always a bad thing.

How the process transforms peppers is often why fermented hot sauces taste so interesting. But if you’re looking to create a super-bright, fresh hot sauce, you’ll want to consider including ingredients that brighten its flavors and lift its apparent freshness.

• Citrus does this perfectly.
• The selection of citrus is vast, so choose a fruit you’re excited to use and that pairs well with your other ingredients.
• All citrus is a a little different.
• Oranges are sweeter than lemons.
• Meyer lemons are sweeter than lemons but not as sweet as oranges.
• Grapefruits have a super distinct flavor all to themselves.

When choosing citrus, we also take its color into consideration. This recipe uses orange habanero peppers and an orange bell pepper, so we use blood orange, and it results in one of the most beautifully vibrant hot sauces we’ve made all year. Put this hot sauce on seafood—especially fish tacos.

• Crab cakes, shrimp and grits, and scrambled eggs have also been improved by a healthy dose of this Fermented Citrus Hot Sauce.
• Prepping your oranges To maximize the orange flavor, we ferment these peels and all.
• Which means that you want to opt for organic and minimally processed fruits and give them a good rinse before starting.

But you don’t just throw the oranges into the fermenter whole. Cut the ends off the orange and then carefully slice off the peels (and reserve). Then cut the orange into segments vertically into wheels (instead of slices). This makes it super easy to spot and pop out any seeds (and looks very pretty in your fermenter).

Layer the peels at the top of your fermenter to keep everything submerged under the brine while providing a massive boost of citrus flavor to your finished hot sauce. Watch the for more tips on prepping your citrus. New to fermentation? Check out our very own for everything you need to easily get started lacto-fermenting at home.

Looking for more fermented hot sauce recipes? Check out our

Tip: habanero peppers are super hot, we strongly recommend wearing gloves while preparing this recipe. Prep the oranges by cutting off ends and carefully slicing away peels, reserving them. Cut oranges into wheels and remove seeds. Pack orange slices, peppers, garlic, and onion into fermentation jar. Place orange peels (skin-side facing up) atop the other solid ingredients. Combine salt and water, stir until salt is fully dissolved to make the brine. Add fermentation weight and pour in brine to cover. All solid ingredients should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide. Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight. Add oranges (excluding peels), peppers, garlic, and onion to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.

: Recipe: Fermented Citrus Hot Sauce

Can you ferment citrus peels?

Resulting product reached adequate levels of protein and lipid concentrations – This study reports on research to convert non-edible byproducts of processed European sea bass into an aquafeed ingredient. The resulting product reached protein and lipid concentrations of over 48 and 15 percent, respectively, adequate for aquafeeds, and was also rich in healthy microorganisms.

Photo of farmed European sea bass awaiting processing by Darryl Jory. Many byproducts coming from the seafood industry – such as viscera, skin, scales and bones, representing up to 30 to 80 percent of the fish body weight – are discarded as solid wastes by industrial fish-processing operations. However, due to their composition, they have great potential to be used as protein supplements in aquaculture feeds.

Their conversion to ingredients is also encouraged by their significant advantage in that they do not require any thermal-chemical and/or enzymatic hydrolysis pretreatment steps. Since the pretreatment step is neither economically favorable nor environmentally friendly, its elimination from the process makes the utilization of fish waste economical and more environmentally friendly.

Biotechnological methods like fermentation with microbe cultures are becoming more popular for the treatment of waste. Among the microorganisms applied, yeasts have also been used as an inoculum, along with lactic bacteria, to ferment fish waste for converting it to a useful product that can be used as an ingredient to balance the food rations of animals.

Yeast has many different immunostimulatory compounds, including nucleic acid, beta-glucans and mannan oligosaccharides. These compounds may enhance the growth of different fish species and can therefore be considered as excellent health promoters for cultured aquatic species.

1. Fermented fish waste is a liquid product, obtained by the liquefaction of tissues carried out by the enzymes already present in the fish and accelerated by an acid pH.
2. Natural fillers, such as agricultural byproducts, can also be added to the substrate.
3. For example, citrus peel can be used as a filler during fermentation, playing at the same time an important role as a prebiotic source.

Among its beneficial effects, it has been reported that prebiotics can elevate fish resistance to pathogens and improve growth performance, feed utilization and lipid metabolism, as well as stimulate the immune response through the modulation of intestinal microbiota, This article – summarized from the original publication (Tropea, A. et al.2021. Aquafeed Production from Fermented Fish Waste and Lemon Peel. Fermentation 2021, 7(4), 272) – presents the results of a study to process non-sterilized fish wastes from non-edible parts of processed European seabass ( Dicentrarchus labrax ), supplemented with lemon peel as a filler and prebiotic sources, through biological fermentation using combined starter cultures of the yeast Saccharomyces cerevisiae and the probiotic bacterium Lactobacillus reuteri for bio-transforming these byproducts into an aquafeed supplement with high protein content and rich in healthy microorganisms.

How long does it take for orange juice to turn into alcohol?

Turn Juice Into Alcohol In 48 Hours If making alcohol had been this easy during Prohibition, homemade hooch would have been everywhere. Recently, I began playing with a product called Spike Your Juice, which was advertised as a way to turn the juice into alcohol in 48 hours.

• It works like this: Pick a juice with at least 20g of sugar per serving, add a packet of specially designed yeast, plug the bottle with an airlock, and wait 48 hours.
• Just like the fermentation process used in winemaking, the juice’s natural sugar is converted into ethanol, with a byproduct of carbon dioxide.

The result is an alcoholic drink with a champagne-like effervescent fizz. I bought a box of these magic bacteria and started experimenting. The instructions recommend using filtered juices that don’t require refrigeration and aren’t artificially sweetened.

But I’m bad at following instructions, and I don’t trust juice that doesn’t require refrigeration. I grabbed a bottle of pink lemonade, mango, blackberry, and sweet tea from Trader Joe’s. The pink lemonade worked well — after 48 hours, it was quite fizzy, though I couldn’t really taste the alcohol. The sweet tea fizzed a bit, but also didn’t taste “spiked” — it just tasted awful.

The mango juice (which wasn’t fully filtered) formed big solid clumps during fermentation. I’m not sure why, exactly, but they were gross, so I filtered them out with cheesecloth before drinking. Again, some fizz, no buzz. The blackberry juice was the winner by far.

• It also developed some solids (even though it was very clear juice, to begin with), and you’d never mistake it for wine, but it was delicious.
• Think blackberry Lambic, but with an adjusted price of $1.75 per bottle (64 oz.
• Of juice at $3, $1.50 per packet of yeast, 25 oz.
• In a wine bottle).
• This is something I’d make again, and certainly, something I’d serve to dinner guests or corruptible children.

The instructions state that you can allow the fermentation to continue longer than 48 hours to achieve up to 14% ABV. It also recommends using Welch’s or Ocean Spray — I guess we’ll have to agree to disagree there. To me, the best part of this product is that you’re free to choose great starting ingredients, like a locally produced cider, or raspberry juice from plants in your backyard.

Can you use oranges for moonshine mash?

Re: is it possable to make a mash out of oranges Yes it’s possible to make a wash from orange.

Can you ferment orange juice into alcohol?

What happens if you ferment orange juice? – Fermenting orange juice will convert the natural sugars in the juice into alcohol and carbon dioxide, resulting in a tangy and slightly fizzy beverage known as orange wine or orange cider.

Is it safe to boil orange peels and drink it?

About this Recipe – Prepare a homemade beverage using boiled orange peels. Not only does the Orange Peel Tea taste amazing, but it’s also naturally good for you because of the ingredients used to make it, such as honey, fresh-squeezed orange juice, saffron, and more.

Does boiling orange peels destroy vitamin C?

Frequently Asked Questions – Is dried orange peel healthy? Feder says, “Dried orange peels contain flavonoids that are very good for you. These are antioxidants that can reduce inflammation throughout the body as well as prevent certain health conditions such as heart disease and cancers.

They are also rich in certain nutrients such as vitamin c, fiber, b vitamins, and even calcium. This can support your immune system, colon health, and normal bodily function.” Is dried orange peel the same as orange zest? Feder says, “Dried orange peel is not the same as orange zest. Orange zest is only the outer layer of the orange skin, whereas the orange peel is both the outer layer and inner layer, also known as the zest and pith.” Elizabeth adds, “Dried orange peel will taste much different from orange zest.

Fresh orange zest will have more of the volatile oils that give it a sharp and zingy flavor, and not include the bitter compounds in the pith.” Does boiling an orange peel destroy its nutrients? Yes, boiling may strip orange peels of some nutrients. However, this depends on the extent to which the peels have been boiled.

1. What are the benefits of orange peel powder? Orange peel powder is rich in antioxidant properties and helps reduce oxidative stress in the body.
2. It also can be used as a natural antioxidant in functional foods or food supplements ( 8 ).
3. Traditionally, it has been used to improve skin health.
4. Can I boil an orange peel and drink the tea? Ye, you can boil an orange peel to make tea.

Anecdotal evidence suggests that this tea may help improve immunity, treat a hangover, and aid in digestion. Is a boiled orange peel good for the face? Yes, anecdotal evidence suggests that orange peel has anti-inflammatory, antibacterial, and antifungal properties, which may help fight acne and cleanse the skin.

1. Does boiling an orange peel reduce its vitamin C content? Yes, studies suggest that vitamin C retention is the lowest when foods are boiled in water ( 9 ).
2. How does orange peel lighten dark spots? Orange peel is a rich source of vitamin C, which helps fight hyperpigmentation and lighten/remove dark spots ( 10 ).

Is orange peel a laxative? Yes, studies indicate that orange peel increases stool frequency and regulates gastrointestinal motility (contraction of muscles that move the contents in the GI tract forward) for people experiencing constipation ( 11 ).

Why you shouldn’t throw orange peels?

Why you shouldn’t throw away your orange peels Many people love the sweet fruits of oranges and then simply discard the peel and throw them away. Well, it is time you stop doing that as you could benefit from those peels. Orange peels are actually a wonderful medicinal herb that is frequently used to improve slow, stagnant, and damp digestion.

• Growing up, some people were told to chew on an orange peel every time they felt the flu creep up on them.
• This means that elderly people have always been aware of the benefits of orange peels.
• Signs of slow digestion combined with a white coating on the tongue can be a good indication for orange peels.

The bitter taste of the whole peel helps to stimulate digestion and promote bile production and release. Plus, an orange peel tastes great in a tea blend. ‍According to Healthline, one test-tube study found that the total polyphenol content and activity in orange peels were significantly higher than in the actual fruit.

Specifically, orange peels are a good source of the polyphenols hesperidin and polymethoxyflavones (PMFs), both of which are being studied for their potential anticancer effect. Healthline also states that orange peels are rich in fibre, vitamins and disease-fighting polyphenols. They also contain limonene, a chemical that may protect against skin cancer.

According to Spoon University, the peel has something in it that prevents histamine from being released. Histamines are a chemical that causes allergic reactions. An orange peel’s prevention of its release makes them a potentially anti-allergic food that will help that sneezing and runny nose from allergies.

Written by Unathi Balele for, Feature image: Getty

: Why you shouldn’t throw away your orange peels

How do you use orange peel in homebrew?

Re: When to add orange peel If you add it to the boil, do it in the last 5-10 minutes and only add the orange zest, not the white pith. Alternatively, you can add the zest near the end of fermentation. Never use the pith. A 60 minute orange peel boil is absurd.

How much limonene is in an orange peel?

1) Complete the table to show the percentage of limonene in different fruit.

Fruit	Mass of limonene (g)	Percentage
Orange	2.40	1.20
Mandarin	4.21	2.70
Lemon	1.59	1.30
Blood orange	1.67	0.80

How to make orange peel infused olive oil?

Citrus Oil

Use a peeler to remove the peel of both the lemon and orange. Try to press gently with the peeler, so that you remove only the rind and avoid peeling off the white pith. Put the citrus peels and olive oil in small saucepot. Heat over low heat for about 3 minutes, until the peels soften and bubble but do not curl. Set aside to cool and steep, about 3 hours. Remove the peels from the oil. Using a funnel, pour the flavored oil into a spouted cruet. Store in the refrigerator. This oil can be used to make vinaigrettes, pastas, sauces, etc.

: Citrus Oil

How do you preserve orange peels for cocktails?

Citrus Peels, Slices, Juice, Shells: Refusing, Reducing, Reusing, Extending Citrus juices from lemons, limes, oranges, grapefruit, etc are an essential part of almost every cocktail program, but also a part that uses a lot of resources and creates a great deal of organic waste.

As with all produce, we can look for ways to Rethink (do we need citrus in every drink, can we make citrus approximations, should be use citrus when it’s not in season?) and Refuse (use alternatives for citrus or no acids at all), Reduce (use less citrus, stretch citrus juice to make it go further), Reuse (use leftover garnishes in a new way, use the peels for oleo saccharum in a second way), Recycle (use spent citrus shells to make citrus stocks), Rot (fermenting, pickling, composting).

Quick Links To :

Rethink and Refuse:

Citrus Alternatives Purchasing vs Squeezing In-House Orange peels and leftover juice

Reduce

Reducing Citrus Juice How Long Can Fresh Squeezed Citrus Last? Extending the life of citrus

Reuse and Repurpose

Milk Punch Citrus husks and citrus stock Citrus peels – oleo saccharum, cordial, sherbet and other uses

Reduce, Reuse, Recycle Citrus Garnishes Rot – Fermentation

Fermenting spent citrus

Using No Fresh Citrus: Alternatives to Fresh Citrus Juice

The bar stillife in Montreal uses no fresh citrus in cocktails, only waste from another bar’s citrus – on this post there are several recipes for ferments and other not-so-fresh citrus tricks. Isolated citrus acids – citric, malic, tartaric acids used in place of fresh citrus. These isolated acids are often used in kegged and bottled or canned cocktails because they do not spoil or oxidize.

Background and basic recipe for using isolated acids Limeless Lime Juice from White Lyan, made with citric, malic, phosphoric, and tartaric acids. Lime Acid Water and Cocktails in Which to Use Them from McClellan’s Retreat

Verjus in place of fresh citrus

Five recipes for cocktails with verjus are linked in this article on PunchDrink.com. Recipes for cocktails with verjus instead of fresh citrus,

Carbonated/sparkling beverages have acidity due to the carbonic acid.

Champagne, soda water, beer, etc.

Vinegar and Shrubs

Shrubs are syrups, typically fruit syrups, with vinegar instead of water. See the page on preserves for more info on shrubs. You can also use bottle vinegar instead of shrubs.

Cocktail recipes that use vinegar instead of citrus, Aisling Gammill’s tips on when to use vinegar vs other isolated acids. Patrick Braga does at Paper Plane makes a ” milk shrub ” to get the whey from the milk plus the acetic acid from the vinegar and uses this in place of citrus.

Sweet and Sour made from apple pulp Insects such as ants that contain formic acid

Native in Singapore keeps an ant farm in their lab,

Misc Other Sources of Acidity

Fino and Manzanilla Sherry are fairly acidic, as mentioned in this story on Punch, Green apple juice Rhubarb juice Whey, leftover from the cheesemaking process (or you can make your own ), adds both sweetness and acidity. Pickle brine Fermentation

Fermented citrus rinds (from a neighboring juice shop) in place of fresh lemon juice as mentioned in this article, Andrew Whibley of Stilllife in Montreal lacto-ferments pineapple pulp, and adds this to fresh pineapple juice to make an acidic pineapple cordial,

Seabuckthorn, as Nicholas Box from Acorn says, is a berry that can be used in place of citrus Use Concord grape juice with added tartaric acid to make ” grape citrus ” as Patrick Braga does at Paper Plane.

Reducing Citrus Juice

Juice to order rather than juice for the day. Plan for a conservative amount of juice each day, and then near the end of the night switch to juicing-to-order. Stretch out fresh citrus with citrus stock (see “citrus stock”)

Getting the Most Juice Out of Citrus

Press vs a rotary juicer

Laura Newman of Queen’s Park tested Sunkist juicer vs hand-squeezed and found that the machine produces more juice and it doesn’t taste noticeably bitter.

Aisling Gammill says that soaking citrus in warm water before squeezing gets more juice from the fruit.

How Long Does Fresh Squeezed Citrus Last?

Try your leftover juices the next day before discarding them automatically. Laura Newman of Queens Park says that juices can last 3-5 days. Use small bottles, use from oldest to youngest, and plan for the days the bar is closed as Tamir Ben-Shalom at Bull Valley Roadhouse explains, Citrus changes flavor every day, but according to Aisling Gammill it can last up to three days if always kept cold,

Extending the Life or Utility of Citrus Juice

Donny Clutterbuck performed tasting experiments to find that fresh-squeezed (lime) juice tastes best after six hours, but if kept in small bottles with air removed (using a vac-u-vin pump) and refrigerated it can last 1-3 days. Though the vacuum sealed juice was not quite as good as the 6 hour old juice, he concludes that by vacuum sealing this could allow bars to juice every other day instead of every day. Use next-day juices in a discounted house punch. Acid-Adjusted Juices:

Acidify orange juice, grapefruit, and other not-very-acidic juices with isolated acids. These acid-adjusted juices often last longer than unadjusted juices, and are more useful in cocktails. Acidified Orange Juice, and Cocktails in Which to Use Them from McClellan’s Retreat

Centrifuged and clarified fresh citrus juice lasts for more than one day if centrifuged after squeezing

Seth Freidus says that centrifuged citrus lasts 72 hours compared with 48 hours for fresh juice, and frozen centrifuged juice is useful for up to 10 days.

Orange curacao/triple sec made from spent orange husks Use citrus rinds and distilled vinegar to make cleaner for the bar Freeze leftover citrus juice at the end of shift and clarify it the next day. Luuk Gerritsen agar clarifies his to keep it useful for longer. Leftover citrus juice can be fermented with sugar and a scoby as they do at stillife in Montreal. Other juices can be fermented as well. See below for Milk Punch as a way to extend citrus life

Milk Punch Milk Punch aka Milk Clarification is a process rather than a cocktail recipe. A cocktail that has acidity (most all cocktails) is poured into milk, curdling it. These curds can act as filters (you pour the curdled drink into a coffee filter after resting) taking out solids and some color, while the whey remains with the cocktail.

About milk punch and some recipes You can use older citrus juice in milk punch rather than fresh so it’s a way to extend the utility of citrus along with preserving the cocktail Boston’s Seth Freidus uses citrus husks in his Milk Punch along with older juice. Dave Arnold’s book Liquid Intelligence notes that you can “milk wash” base spirits like gin so that when they’re mixed into cocktails they produce a nice foamy texture. Julian de Féral shares a recipe for a sour mix foamer made in the milk punch method from aging lemon juice and scrap peels. Break Milk Punch Without Citrus – Acidity is needed to curdle the milk, but it doesn’t need to come from citrus.

According to this story in Liquor.com, Luis Hernandez of consulting company Cocktail Illustrators used “the lacto-fermented liquid from pickled carrots to use in a milk punch to act as the acid” (but still had to add additional acids). Milk punch with ginger cordial instead of citrus.

If you have unused batch of cocktails after an event at the end of the night, you can milk clarify it to preserve it so it won’t be discarded. Uses for the curds leftover from Milk Punch

Blend it into a cheese and serve as a cheese plate, make it into a dip, a grilled “cheese,” or dehydrate it, according to Aisling Gammill of Water Bear Bar A Rum-peach-honey Milk Punch with a Panna Cotta recipe for the leftover curds from Allison Kave

Purchasing Juice Vs Fresh Squeezed

Citrus juices used at the bar may be:

prepared à la minute (squeezed to order) squeezed in-house and used within 1-2 days purchased as squeezed juice (unpasteurized) purchase pasteurized (shelf-stable like Santa Cruz brand, or refrigerated such as Odwalla) HPP pasteurized (sometimes labelled as “cold-pressed”)

Local delivery of fresh-squeezed unpasteurized juice is only available in a few cities. In this case, juice is delivered in returnable bottles that are exchanged each day. The bottles are reused. The advantage of shelf stable juice is that it can be stored at room temperature until opening, and even after opening it lasts a long time.

Still, there is a large quality difference between pasteurized and fresh juice, whether it’s the shelf-stable type or must-be-refrigerated type. HPP processed juice (often just labelled as “cold pressed” as opposed to pasteurized) is put under high pressure to crush any microbes, then it will remain stable if refrigerated unopened for weeks.

It also lasts a longer time once open, compared with fresh juice.

Donny Clutterbuck reported on HPP juices (formerly called Industry Juice, now called Twisted Alchemy ) and found that these juices were just-like-fresh-squeezed in quality when first opened (weeks after being delivered to the bar) and that lemon/lime juices lasted 3 full days after opening, grapefruit, pineapple, and orange juices lasted up to 9 days. An examination of Twisted Alchemy juices’ process, shipping, calibration, etc to see the pros and cons of this juice.

Citrus Garnishes – Reducing, Reusing, Recycling

Instead of using peels, try a spray of food-grade essential oil atop drinks, particularly if you’ll just be discarding the fruit beneath the peel as some bars do with oranges.

Citrus spray recipe from stillife in Montreal

Make dehydrated citrus wheels for garnish that doesn’t spoil. See Preserves page.

You can also spray these garnishes with citrus oil so that they have an aromatic impact in the drink.

Storing or freezing citrus peels for later use.

You can store citrus peels in the refrigerator in a sealed container and they’ll last a few days. Orange peels tend to get soggy faster than lemon peels. In experiments I found that orange peels lasted 1 day at maximum crispness, while lemon peels could go at least 2-3 days. You can store citrus peels in the freezer for later use in cocktails.

When thawed, the peels are not crisp and may not spray zest atop cocktails as they do when they’re fresh, but their oils are still present (and release easily). Thus they can be used in drinks to flavor them, and perhaps made into oleo saccharum after thawing.

You can candy citrus peels (dehydrate with sugar) to preserve them. First make oleo saccharum and then dehydrate the peels,

Cut unneeded citrus fruit into wheels and use them to make a flavored syrup, and then caramelize the wheels to make citrus garnish. Make candied citrus wheels, peels, etc for garnish. See Prese r ves page. Especially near the end of the evening, allow bartenders to prep their own garnishes and split garnishes between wells as Tamir Ben-Shalom at Bull Valley Roadhouse explains,

Julian de Féral suggests coating wheels with leftover tonic water, as it contains both sugar and citric acid to preserve color.

Citrus Peels Generally/Beyond Garnish/Oleo Saccharum and Sherbet

Make lime cordial or falernum with lime zest and consider selling it as they do at Queens Park. See more lime cordial recipes on the Syrups and Sweeteners page, Rather than buying citrus-flavored vodka, infuse citrus peels to make your own. This may have cost savings as flavored vodkas tend to cost the same as unflavored ones but are lower proof and often with added sugar. Make your own limoncello with lemon peels and neutral spirit plus sugar Distill leftover citrus peels to make non-alcoholic bitters Use dried citrus peels for smoked cocktails, as in this recipe, Leftover garnishes can be added to sugar and vacuum-packed to make a “trash oleo saccharum”.

Oleo Saccharum Oleo saccharum is a flavored sugar or syrup (the name means “oil sugar”) made by placing citrus peels in sugar. The sugar pulls out the peel oils and turns the solid sugar into a flavored syrup. Oleo saccharum was a traditional ingredient used in punch.

Basic oleo saccharum with lemon peels recipe Basic recipe with orange peels Leftover garnishes can be made into oleo saccharum at the end of the night. After making oleo saccharum, you can dehydrate the citrus peels as candied garnishes or snacks. A failed attempt at making oleo saccharum with frozen ends of citrus.

Limoncello Limoncello is a lemon peel flavored vodka. It is typically made by infusing lemon peels in vodka, straining, and then adding syrup or sugar. It could also be made by making a lemon oleo saccharum and then adding alcohol.

Basic limoncello recipe Sustainable Limoncello and Lemon Cracker

Citrus Husks (Citrus Shells After Squeezing)

See Citrus Stock below for “stocks” made from spent husks, often with added juice. Use citrus husks to make lemonade, Citrus husks are used at Seth Freidus’ bars to replace fresh citrus in liqueurs such as Falernum, Swedish Punsch, Orange Liqueur, and Citrus Vodka Make a ” Trash Tonic ” with spent citrus, gentian, and other herbs to use as a syrup to make tonic water. Dehydrate husks to make a tea that flavors Gin & Tonics, according to Christina Mae Padilla, Use husks in an oleo saccharum and then reduce it to make a lemon-lime soda, according to Christina Mae Padilla, Make your own fruit pectin to use for vegan gelatin/gummy bears/jello shots. Recipe Recipe

Citrus Stock

Make Citrus Stocks – using citrus leftovers (citrus shells after squeezing, sometimes zest and old juice also) to make imitation citrus juice, liqueurs, infusions; or to thin out fresh citrus with some leftover citrus.

pink citrus (spent limes with hibiscus) chopping board cordial Trash Tiki’s ” citrus stuice ” to be used 1:1 with fresh citrus juice to double the quantity. It can be made from lemon/lime, grapefruit/orange, and other citrus. “Bar Lime” from Eastern Promised in Toronto is similar – lime juice plus equal parts lime stock doubles the amount of lime “juice”. Using only citrus stock. From this article on Liquor.com : The Fox has fully replaced fresh juice with stock within their cocktail program, effectively spending zero dollars on fresh citrus—they source husks from a local juice company—without compromising their cocktail program. “Lemons and limes are all roughly 6 percent sugar, 3 percent citric acid and 2 percent malic acid,” says Benedetto. “Armed with this knowledge, we can turn virtually any liquid into an acid-corrected substance that will behave in your shaker much like lemon or lime juice.” Laura Newman says that citrus stock mixed with fresh citrus is fine for batched/multi-ingredient cocktails but less useful for simple cocktails like the Daiquiri. Nicholas Box of Acorn restaurant in Vancouver dehydrates his citrus shells to use in stock later. Boston’s Seth Freidus, on the other hand, freezes his citrus waste to use later in either stock or fermentations/infusions. This citrus stock is Old Juice + Citrus hulls As Milk Punch is in itself a preservation method, it can also be made with older citrus juice and stock,

Fermentation

Ferment leftover orange juice (when only peels used) – RiNo Yacht Club makes lacto fermented spiced orange drink Tepache – fermented pineapple skin

Trash Tiki recipe

Ferment day-old citrus juice into lacto-fermented citrus soda For general fermentation tips, see the Preserves page

Oranges and Orange Juice, Specifically Due to the popularity of Old Fashioneds, which are often garnished with an orange peel, many bars have a surplus of peeled oranges/orange juice around. Orange juice is a bit watery and not as acidic as lemon or lime juice, so it doesn’t have as much use in cocktails as other citrus.

Some bars add isolated acids (citric, malic, tartaric) to orange juice to bring up its acidity closer to that of lemon/lime and make it more widely useful in cocktails. Others merely find a way of using up a lot of orange juice.

Recipes for cocktails that use a lot of orange juice,

Put cocktails with orange juice on happy hour specials to use up juice. Make a daily punch at low cost that uses up orange juice – and other aging ingredients.

Example from Queens Park in Alabama

Make marmalade from the orange pulp and sell it or use it in other cocktails.